Lowney's cook book

Cut a chicken in pieces for serving ; season with salt and pepper. Melt four tablespoons butter, add one fourth cup finely chopped onion, chicken, and saute until golden brown. Remove chicken ; add four tablespoons flour, two cups chicken stock, two cups stewed tomato, one red pepper finely chopped, one half cup celery, and salt to taste. Replace chicken in sauce, and simmer until tender. Arrange on dish ; surround with sauce ; garnish with cooked macaroni and parsley. Chicken Fricassee Cut chicken in pieces for serving, season with salt and pepper, brown in butter or pork fat. When golden brown cover with boiling water ; add six cloves, a bit of bay leaf, a sprig of parsley, and simmer until tender. Melt four tablespoons butter, add four tablespoons flour, two and one half cups water in which chicken was cooked. Cook ten minutes ; add one cup cream or two egg yolks. Arrange chicken on platter, pour sauce around, and garnish with toast and parsley. If a brown sauce is preferred, brown the butter and brown the flour, adding one more tablespoon. Chicken Pie Cut a chicken in pieces for serving. Melt four tablespoons butter or use the same quantity of pork fat. Add one fourth cup onion, a sprig of parsley, bit of bay leaf, four cloves, and one tablespoon salt. Put in chicken and cover with boiling water ; cook until tender. Arrange chicken in baking dish ; cover with strained and thickened stock. Cover whole dish with mashed potato or pastry crust. Bake until potato is brown or crust is done. Old-fashioned English Chicken Pie Cover chicken, cut in pieces for serving, with boiling water, add two sprigs of thyme, one sprig of marjoram, bit of .bay leaf, two sprigs parsley, tied in a bag. Simmer gently until tender. One half hour before chicken is done, add one half pound bacon cut in small pieces. Arrange on the bottom of baking dish, slices of hard- . cooked eggs, cover with sauted mushrooms, then a layer of chicken meat, and continue until dish is filled. Add three cups of sauce made from the liquor in the pan and thickened with two tablespoons butter and four tablespoons flour cooked together ; reheat in oven, and garnish with pastry points cut in the shape of triangles, and parsley, and serve. Roast Boned Chicken Bone according to direction for boning chicken. Stuff until plump with force meat, sew, press body into natural Meats 93 shape, truss, sprinkle with salt and pepper, dredge with flour, and follow directions for Roast Chicken, allowing twenty minutes for each pound. Roast Chicken Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. Make an incision between the legs, running from the breastbone down, and through this opening draw the entrails. If care is taken, all of the internal organs can be removed at once by separating the membrane inclosing the organs, from the body. Draw windpipe and crop through the neck opening. Never make an incision in the breast. Wash inside of bird with cloth wrung out of cold water, removing all clots of blood. Wipe, stuff, sew up openings, truss, sprinkle with salt and pepper, dredge with flour, place on rack in dripping pan, and cook fifteen minutes in very hot oven. Then dredge pan with flour, reduce heat, and baste every ten minutes until chicken is done, turning often.